Hung Curd Crumble

By  |  0 Comments

Hung Curd Crumble Recipe


By Monish Gujral Published: October 24, 2016



    1. Crush the biscuits in a blender.
    2. Melt butter and add in crushed biscuits.
    3. In a serving dish press the biscuit mixture and refrigerate for 30 mins.
    4. Mix all the other ingredients together with a whisk till smooth.
    5. Pour on thr biscuit mixture and refrigerate for 2-3 hours till firm.
    6. Serve chilled.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>